In their 2016 book, Koreatown, the chef Deuki Hong and the journalist Matt Rodbard delved into the food created by Korean Americans in the States. Now, almost a decade later, the duo has trained their lens on how Korean cuisine has evolved since then, both in the U.S. and in Korea itself.
Koreaworld begins in Seoul, with recipes for dishes like cheesy corn dog on a stick and smoked giant short ribs, before traveling to other Korean locales like Jeolla-do and Jeju-do. Then the two come to stateside Koreatowns, where chefs are whipping up Korean chicken teriyaki, honey butter corn ribs, and Taco Bell bibimbap. For anyone interested in a deep dive on modern Korean cuisine, there’s likely no better tome. ~ Tori Latham
